Top 10 Delicious and Aromatic Vegetarian Stew Recipes

Ingredients:

• 100g dried vegetarian beef.
• 200g fresh king oyster mushrooms.
• 100g dried tofu skin.
• 1 coconut, 4 stalks of lemongrass.
• 1 can of tomato ketchup.
• 2 carrots, 1 turnip, 1 kohlrabi.
• Seasonings for beef stew, soy sauce, seasoning powder, sugar.

Instructions:

• Peel and cut 1 carrot, turnip, and kohlrabi into chunks, then simmer in a pot with low heat.
• Soak the dried vegetarian beef in hot water until soft, rinse thoroughly to remove any dried food odor, and drain well.
• Slice the carrot into rounds, cut the lemongrass in half, soak and chop tofu skin into pieces, and soak the mushrooms in saltwater, slicing them into bite-sized pieces.
• Marinate the soaked vegetarian beef with beef stew seasoning, soy sauce, salt, sugar, and oil. Let it sit to absorb the flavor.
• In a pot, heat a little oil and sauté onions, then add tomato ketchup, stir until it releases its color, followed by the carrots, coconut water, and broth from step 1 (discard the carrot and turnip) along with the lemongrass. Simmer on low heat until the carrots soften.
• In a separate pot, sauté onions and then add the mushrooms to stir-fry, season with 2 tablespoons of beef stew mix and the marinated vegetarian beef. Stir everything together to absorb the flavors.
• Once the carrots in the first pot are tender, add the mushroom and beef mixture along with the tofu skin. Once it boils, adjust the seasoning to your taste and then turn off the heat.
• Scoop the stew into bowls and enjoy!

Ingredients:

• Soy sauce
• White tofu
• Shiitake or oyster mushrooms
• 1 onion, garlic
• Spring onions
• Green peppercorns, black pepper, chili
• Seasonings: Salt, sugar, MSG

Instructions:

• Rinse the white tofu, cut into small cubes, then deep fry until golden and crispy. Place on a paper towel to drain excess oil.
• Clean the shiitake (or oyster) mushrooms, chop them into small pieces, and set aside.
• Prepare a clay pot for the stir-fried dip. Heat oil in the pot, sauté onions and garlic until fragrant, then add soy sauce. Season with sugar, MSG, and salt to taste. Adjust based on your preference for saltiness, and let it simmer on low heat until the sauce thickens.
• While the sauce is simmering, add the fried tofu and mushrooms. Continue to cook on low heat until the sauce reaches a thick, sticky consistency. Stir until the sauce drops slowly when flicked with chopsticks.
• Add crushed green peppercorns, black pepper, and chopped spring onions for fragrance. Once it’s aromatic, remove from the heat and serve with boiled vegetables or crispy rice.

Ingredients:

• 1 medium bamboo shoot
• 1 small carrot
• 1/2 kohlrabi
• 10-15 shiitake mushrooms
• 1/2 white radish
• Salted radish
• String beans
• Chopped shallots
• 1 coconut
• Seasonings: Soy sauce, salt, black pepper, sugar, cooking oil

Instructions:

• Peel and chop the vegetables (kohlrabi, white radish, and carrot) into bite-sized pieces. You can carve the carrots into flowers for a decorative touch. Slice the salted radish, soak it in warm water to soften, rinse thoroughly, and squeeze out the excess salt. Trim and break the string beans into pieces.
• Boil the bamboo shoot 2-3 times in water to remove the bitterness, then slice it into pieces.
• Heat some oil in a pan, sauté the chopped shallots until fragrant, then add the kohlrabi, carrot, white radish, and shiitake mushrooms. Stir-fry until the vegetables absorb the oil. Pour in the coconut water, bring to a boil, and season with soy sauce, salt, and a little sugar. Keep the seasoning light at this stage since the flavor will intensify as the liquid reduces.
• After simmering for a while, add the string beans and continue cooking on low heat until all vegetables are tender.
• Serve in a bowl and enjoy with hot steamed rice.

Ingredients:

• White radish: 3 pieces
• Fried tofu: 10 pieces
• Winter melon: 1 small
• Coconut water: 1 fruit
• Spring onions
• Cooking oil: 1 bowl
• Soy sauce: 1 small bowl
• Fresh lime: 1 fruit
• Seasoning: Sugar, salt, monosodium glutamate

Instructions:

• Cut the fried tofu into halves and fry the white side until golden brown.
• Leave the winter melon with skin on, cut it lengthwise, scoop out the seeds, then cut into cubes. Fry both sides of the melon in a pan until golden to resemble skin.
• Peel the white radish, cut into cubes like tofu, and briefly boil it until soft.
• On a flat plate, layer the winter melon with the golden side down as the skin, place the tofu on top to represent meat. Then, add the radish to represent fat, and top with another piece of tofu. Secure the layers with a toothpick, blanch the spring onions in hot water to soften and tie them into a cross to keep the pieces together, then dip the entire stack into soy sauce to soak evenly. Repeat until all ingredients are used.
• Heat the oil in a pot, add coconut water, soy sauce, 2 teaspoons of sugar, 1 teaspoon of salt, and lime juice. Simmer until the sauce thickens and becomes beautifully colored. Carefully add the layered tofu pieces, season again, and simmer on low heat until the flavors are absorbed and the tofu becomes tender.

Ingredients:

• 500g straw mushrooms
• Soy sauce
• Seasonings: cooking oil, salt, pepper

Instructions:

• Trim the stems of the mushrooms, wash them thoroughly with water, and soak in a diluted saltwater solution for about 15 minutes. Afterward, drain the mushrooms well.
• Place the mushrooms in a pot and marinate them with the following ingredients: 1 tablespoon of soy sauce, half a teaspoon of seasoning powder, and mix everything together to ensure the mushrooms absorb the seasoning. Let it sit for about 10 minutes to allow the flavors to soak in.
• Put the pot on the stove, add a little water, and simmer on low heat. Let it cook slowly until the liquid thickens. Then, add cooking oil and pepper, stir well, and simmer for another 5 minutes before turning off the heat. Stir occasionally while cooking to ensure the mushrooms cook evenly.
• Once the mushrooms are fully cooked, they will absorb the soy sauce and seasonings, making them flavorful and perfect to serve with white rice.

Ingredients:

• 2 eggplants
• A bit of lemon juice
• Chopped lemongrass
• Soy sauce (or vegetarian fish sauce)
• Vegetarian seasonings: vegetarian seasoning powder, cooking oil, salt, sugar, pepper, chili, etc.

Instructions:

• Wash the eggplants and slice them at an angle (make sure to cut them a bit thicker to prevent them from becoming mushy after cooking). A helpful tip: after slicing the eggplant, prepare a small bowl with some salt and a few drops of lemon juice, then soak the slices in this mixture for 3 minutes to prevent browning.
• Prepare the braising sauce: 2 tablespoons of soy sauce, 3 tablespoons of sugar, ½ teaspoon of salt, a little ground pepper, and 2 tablespoons of fresh coconut milk.
• Heat a pan and add oil to fry both sides of the eggplant until golden.
• Remove the eggplant, then sauté chopped lemongrass until fragrant. Add the eggplants and the prepared sauce to the pan, simmering over low heat until the sauce thickens and the eggplants are fully infused with the flavor (avoid stirring the eggplant too much to prevent them from breaking apart).
• Serve the dish by placing the eggplants on a plate, topping with some pepper and crispy fried shallots. This vegetarian braised fish goes perfectly with steamed rice and a cucumber salad.

Nguyên Liệu:

• Tàu ky lá
• 1 miếng sườn chay
• đậu hũ
• Gia vị: màu điều, muối, đường, bột nêm, tương ớt, hạt tiêu

Cách làm:

• Sườn chay rửa sạch xé vụn, sau đó trộn với đậu hũ, cho hành tây bằm nhuyễn tiêu đường bột nêm. Nhồi chung cho đều.
• Rửa sơ lá tàu ky khô cho mềm rồi cắt miếng hình tam giác sau đó để nhân vô cuộn đầu lớn đầu nhỏ rồi dùng dây quấn định hình thành con tôm rồi đem hấp. Tôm chín lấy ra để nguội cho dễ.
• Cho dầu vào chảo cho hột màu điều vào khi ra màu vớt bỏ hột cho tôm vào áo sơ qua 1 lượt. Làm 1 chén muối, bột ngọt, đường, tương ớt, hạt tiêu quậy đều rồi cho vào nồi rồi nêm nếm vừa ăn, để kho lửa nhỏ tới khi nước kho sệt lại rồi tắt bếp vậy là đã hoàn thành món tôm kho tàu ăn chay.

Ingredients:

• 2 blocks of tofu
• 1 turnip
• 1 onion
• 1 carrot
• 150g straw mushrooms
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons fried tofu oil
• Chopped onion, pepper, chili, sugar, salt

Instructions:

• Rinse the tofu and cut it into 1cm thick slices. Marinate tofu with chopped onion, garlic, ground pepper, 1 tablespoon soy sauce, 1 teaspoon salt, and 2 tablespoons sesame oil for about 5 minutes.
• Prepare the mushrooms, onion, turnip, and carrot, and cut into small pieces.
• Heat 2 tablespoons of oil with a pinch of salt in a pan. Once the oil is hot, fry the tofu until golden on both sides. Be cautious of splattering oil due to the salted tofu. Flip to fry both sides evenly.
• Add 1/2 cup of water to the pan with the fried tofu and simmer for about 5 minutes.
• In another pot, layer the mushrooms, carrot, turnip, and onion at the bottom. Place the tofu on top, pour in the remaining water from frying the tofu, and add 1 tablespoon soy sauce, sugar, chili sauce, or chili powder as desired. Simmer on low heat.
• After 10 minutes, the stew should have reduced significantly. Remember to shake the pot occasionally instead of stirring with chopsticks to avoid breaking the tofu. Taste and adjust the seasoning, then turn off the heat.

Ingredients:

• 500g chicken leg mushrooms
• 80ml soy sauce
• 3 tablespoons brown sugar
• 15 cloves of garlic (optional)
• 3 dried chilies
• 1 teaspoon salt

Instructions:

• Cut off the stems from the mushrooms and wash them thoroughly. Break the dried chilies into 2-3 small pieces.
• In a pot, add 600ml water, 1 teaspoon of salt, and the mushrooms. Bring to a boil and cook for about 20 minutes.
• Add soy sauce, chilies, and garlic to the pot, and braise on low heat.
• Continue simmering until the liquid reduces. When ready to serve, remove the mushrooms and either shred them into strips or cut them into bite-sized pieces.

Ingredients:

• 2 sweet potatoes
• 1 carrot
• 1 potato
• 2 shallots
• 1 garlic bulb
• 1.5 liters of fresh coconut water
• 200g tofu
• 100g shiitake mushrooms
• 100g straw mushrooms
• 100ml coconut milk
• 200ml fresh milk
• 2 tablespoons annatto oil
• 2 stalks of lemongrass, bruised
• Cooking oil
• Seasonings: vegan seasoning powder, sugar, salt, pepper, curry powder...

Instructions:

• Peel and chop shallots and garlic finely. Remove the stems from the mushrooms, rinse them, and let them dry. Cut tofu into bite-sized pieces and fry until golden on both sides. Peel and chop sweet potatoes, carrots, and potatoes, then fry them briefly on both sides.
• Season the sweet potatoes, carrots, and potatoes with 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/2 teaspoon vegan seasoning powder, and a pinch of pepper. Let them marinate for 15 minutes.
• In a pot, heat 2 tablespoons of annatto oil, sauté the chopped shallots, garlic, and bruised lemongrass until fragrant. Add the marinated vegetables and stir-fry briefly. Then pour in 1.5 liters of fresh coconut water, 1 tablespoon curry powder, 200ml fresh milk, 100ml coconut milk, and 2 more stalks of bruised lemongrass. Simmer on medium heat for about 20 minutes.
• Next, add the shiitake mushrooms, straw mushrooms, and tofu. Adjust the seasoning with vegan seasoning powder and salt to taste.
• Once the curry is done, it will have a fragrant and creamy texture from the coconut milk and fresh milk, with a rich taste from the sweet potatoes. This vegan curry stew is delicious with rice, noodles, or bread.